2 Rectangles of puff pastry;
-13cm x 15cm
1 Egg yolk
1 ts Dijon mustard
60 g Gruyre; shaved with a
; vegetable peeler
; (2oz)
2 lg Or 4 small tomatoes;
-blanched and peeled
1/2 ts Thyme leaves
Malden sea salt
2 tb Olive oil
Preheat the oven to 180?C/350?F/gas mark 4.
Place the rectangle of pastry on a baking sheet and glaze a 3cm band round
the edges with the egg yolk. Smear the inside of the pastry squares with
the mustard. Place a wafer?thin layer of gruyere on top of the mustard.
Thinly slice the tomaotes and overlap on top of the cheese. Sprinkle over a
little thyme, sea salt, olive oil and pepper.
Transfer to the oven and bake for 20 minutes or until the pastry is golden
brown and the bottom crisp.
Yields
2 servings
